Rum Chata Mousse
- 3 eggs
- 2 Tbsp butter, melted
- 1 cup heavy whipping cream
- 1/2 cup and 3 Tbsp sugar
- 2 Tbsp Rum Chata liquor
Separate egg yolks and whites, placing each
in separate bowls. Whisk egg yolks, 1/2 cup sugar and melted butter. Add
Rum Chata and whisk.
Whisk cream until soft peaks form. Add 2 Tbsp sugar; set aside.
Gently fold cream mixture into egg yolk mixture. Fold beaten egg whites into cream and egg yolk mixture.
Pour into 6 champagne or serving dishes. Refrigerate 2-3 hours or overnight.
*WARNING: Salmonella food poisoning can occur from eating raw eggs. Eat at your own risk.